Japan Sencha Uchiyama Organic

  We present this Japanese Sencha from controlled organic farming, for a market that is not always easy.

After Shizuoka, Kagoshima Prefecture is the second largest tea producer in Japan, the southernmost prefecture of the Japanese archipelago located on the island of Kyūshū. About 100km as the crow flies from Tokyo. 2nd producer in terms of volume, one of the best regions in Japan.

It used to be a mass production region, but today the level of production is steadily approaching  the highest quality regions, Shizuoka and Uji prefectures.

Active volcanic region, some farmers have to rinse the tea leaves from suspended volcanic ash. The Sencha, in particular, that coming from the mountainous regions.

Flat agricultural areas (downstream) have the highest productivity in Japan. Region known for their exceptional agricultural techniques and yields. Due to the light intensity of the region, some Sencha are put in the shade (as for Gyokuro) just a few days before harvesting.

This spring tea can be harvested from the end of March.

The  dark green leaves, once infused, offer a beautiful Sencha character, tasty, unctuous, umami, hint of fruit, delicious and regular.

This tea "warms up", it has a powerful chi. A pure, nourishing and beneficial Sencha. 

The strength of the taste of Sencha varies according to its region of origin and its quality. It can offer harsh and bitter flavors but also fresher, fragrant notes, with a hint of sweetness, like our Sencha.

• Recommended preparation: classic or khysu (see teapots)
• Preferred teapot: Glass, porcelain
• 🍃 5g
• 💦20 cl
• 🍵60°C
• 🕙3  minutes in classic teapot or 2 minutes in Khusu for (5g

or in Japanese:

• 🍃 10g

1. 💦20 cl in khusu
2. 🍵 60°C
3. 🕙 10 seconds

Prefer quality water , for any noble tea in general, but all the more so for "Gyokuro", high-end teas which are infused at low temperature to preserve the quality of the leaves.

At low temperature, the defects of water of poor quality or too rich in limestone are strongly felt and really alter the virtues of the infusion.

In the photos,  4g of Sencha infused in 20 cl Japanese Khusu, water at 70°, which was left to cool a little, for a first infusion of 4 minutes.